Sharing my Oily Love makes me happy. It’s one of those things that come naturally to me I think. Well, talking about food and making food… go figure
Today, I held a class for my Tokyo friends. It is fun opportunity to catch up with my oily sisters, talk about life, love, food and oils. Naturally. Since the cooking is also about oils. Why to cook with oils and how, to be precise.
So why we should use Essential oils and not the conventional herbs and spices? For one, the oils do not get bad. When you buy a package of spices, once you open it, air gets to it, they start loosing flavor. In Japan’s humidity, it tends to get moldy. But not only that. By drying up the herb, it looses 95% of its therapeutic value. And that is what bothers me. For me, food is not just a way to stuff our tummy full, food is a way of life, medicine and comfort. So I want my food to be delicious, healthy and health beneficial.
This is where my Young Living Essential Oils come in. And I am stating very clearly, I only use Young Living Essential oils. No other company in the world gives you the guarantee that their oils are pure, therapeutic and organic. Only Young Living has the Seed to Seal Guarantee and that is something you HAVE to require from your oils. Because if you do not know where your oils are coming from, how can you use them in your food? You should not.
Using Essential oils in your food has many many benefits. Essential oils, if stored properly, do not have shelf life, they do not get bad. So you do not run out of spices (unless you have not finished your bottle of course). Little goes a long way, so each bottle can help you prepare many, many dishes. And their most important benefit is their therapeutic power. They aid digestion, help to keep your gut healthy and running, preserve your food and much much more. They taste great and give my food a boost of flavor.
Today I prepared 3 coursed Lunch Meal consisting of Goulash Soup, Honey Mustard Salmon or Chicken over vegetable salad and Fruit Sorbet. In all our dishes we used Essential oils.
We started off with a shot of NingXia Red to boost our energy. NingXia Red is fantastic source of antioxidants and really boosts immunity. On a rainy day like today NingXia comes really handy for extra energy too. Then we went on preparing the Sorbet.
Fruit Sorbet (4 servings)
What you need
400 g of frozen fruits (can be fresh fruits too) we used mango, blueberries, mixed berries, banana and watermelon
2 tbsp of honey
2 tbsp of almond milk (you can use full cream or coconut milk instead or just water)
4 drops of each Citrus Fresh EO and Jade Lemon EO
Blend together, pour into container and freeze.
Here is where I always point out that for adults fun parties you can substitute the milk with tequilla or white rum to create frozen cocktails. They are so good! In that case, add some ice when blending it. Tastes divine. Serve with some Mint Leaves.
Once the sorbet was in the freezer, we moved on to marinate our protein. We had it chicken to salmon half and half ratio.
Marinade (4 servings)
2 tbsp of olive oils
2 tbsp of honey
2 tbsp of wholegrain mustard
2 tbsp of yellow mustard
1 tbsp of spicy mustard like dijon or japanese karashi
1 garlic, minced
2 drops of Orange, Lemon and Black Pepper EO
Salmon Fillets or Chicken Breast
First mix all the ingredience except the garlic and the protein. Keep half of the mixture for Salad Vinaigrette. Add garlic to the remaining mixture and coat your protein in it. Cover with foil and let marinate.
Now we moved on to prepare our Goulash Soup. This soup recipe is a combination of my tradition Czech Goulash Soup, Time management and Essential oils. Why I say that is that usually the soup is made from beef chunks, but for my cooking classes I use the minced meat version. It does not take long and it is very delicious too. Another reason why I prefer to make it from minced meat is that my son prefers it that way. It is easier for him to eat.
1 tbsp of sweet paprika
1-2 cloves of garlic
1 tbs of flour
350 g of minced meat (best if mix of pork and beef)
Vegetable oil of choice
1.5 l of water or stock
Stock cubes optional
Marjoram, Black Pepper and Oregano EO
Sweat the onion with little bit of oil, add garlic, paprika and fry for a minute. Cut your potatoes into small cubes and slice the carrot. Add minced meat to the pot until it browns a bit, add little flour and mix it well. Then add your vegetables and pour water over it. If using stock cubes, add some. Use salt to taste and let it simmer for about 30 min. Check if all your vegetables are soft.
(If you want to do vegetarian version, replace your meat with mushrooms such as Oyster mushrooms and add those once your potatoes and carrots are soft and just boil for extra 5 min)
Mix your EO with little bit of water in a sprayer bottle and spray your bowl of soup with it. Why? You do not want to cook your essential oil. The heat destroys the therapeutic properties. Take your soup off the heat and serve before you spray your oil mixture on it.
Now that the soup was ready, we prepared Mixed Salad from variety of greens, some yellow bell peppers and tomatoes and made the Honey Mustard NingXia Vinaigrette. We took the remaining Honey Mustard mixture we had and added a shot of NingXia and 2 more drops of Jade Lemon EO and 1 drop of Black Pepper EO. Mixed it well, then sprinkled over the salad.
In a pan, we grilled our protein and placed it over the salad. Served together with the soup and the sorbet. It was delicious, filling and healthy.
Cooking with Essential oils is fun. Dont be afraid and try it yourself!
If you would like to learn more about what I do with my beloved Young Living Essential Oils, find me on Facebook. If you would like to purchase your Essential oils, send me a Message and I will help you to get started and even get your oils for FREE!
These statements has not been evaluated by the FDA or any other local authority. The products are not intended to diagnose, treat, cure or prevent any disease.